Christmas Fruit Cake

Ingredients

• 250 grams butter 
• 125 grams sugar 
• 4  eggs 
• 200 grams double-acting baking powder plain with baking powder) sifted
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon spice mixed
• 500 grams fruit mixed dried
• 100 grams prune- cut to pieces pitted
• 100 grams walnut pieces 
• 2 tablespoons rum 
• 2 tablespoons orange juice 
• 1  orange zest 
• 1 teaspoon vanilla extract 
• 1 square frangelico with layers of parchment paper, bottom and sides of cake tin
• 1 square frangelico with layers of parchment paper, bottom and sides of cake tin

Equipment

• bowl
• baking paper
• oven
• cake form
• aluminum foil
• spatula

Directions

1. Ingredients: Line a 8" square cake tin with two layers of parchment paper, bottom and sides of cake tin
2. G Butter
3. G Sugar
4. Eggs
5. G Plain flour (sifted with baking powder)
6. Tsp Baking powder
7. Tsp
8. Mixed spice
9. Mixed dried fruit
10. G Pitted prune - cut to small pieces
11. G Walnut - chop to small pieces
12. Tbsp Rum
13. Tbsp Orange juice
14. Orange zest from one orange
15. Tsp Vanilla extract
16. In a large bowl add mixed dried fruit and pitted prune together with 8 tbsp of rum and mix well, cover with cling wrap until next day.
17. Beat butter and sugar till light and fluffy, slowly add in rum, orange juice, orange zest and vanilla extract, mix well.
18. Add eggs, one at a time and scrape bowl.
19. Add 1/4 portion of flour to the mixed dried fruit. Slowly add 3/4 portion of flour and mixed spice to butter mixture, mix well. Stop machine.
20. Pour in mixed dried fruit and chopped walnut, mix well with a rubber spatula then pour into cake tin. Bang tin on table once to settle the content.
21. Bake at preheated oven at 160C for 1 1/2 hour. **After about 30-40 mins when the cake starts to turn brown, cover cake with foil loosely on top and continue baking.
22. Pour 3-4 tbsp of rum on to Fruit Cake as soon as it comes from the oven.
23. Leave cake to cool, turn out from cake tin and wrap with cling wrap and store in the fridge.
24. Pour 2-3 tbsp of rum on cake every three days until it is ready to serve or giveaway as Christmas gift.